Empanada Dough (Mexican)

An authentic empanada dough that is pretty easy to make and much healthier than store-bought.

3¾ cups flour, unbleached
¾ tsp. coarse sea salt
1 Tbsp. sugar
6 Tbsp. vegetable shortening
12 Tbsp. (1½ sticks) unsalted butter, chilled, cut into small pieces
10 Tbsp. ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add vegetable shortening and butter, and pulse until the mixture resembles coarse meal. With the machine running, slowly add the ice water through the feed tube, and pulse until a ball of dough forms.

Divide dough into two pieces. Transfer to plastic wrap. Use hands to pat the dough into discs.

Wrap dough with plastic wrap, and refrigerate until completely chilled, 1 hour or overnight.

Makes enough for 4 dozen.